How to make Hariyali Tikki - Lightly spiced potato and spinach tikkis served with chole.

This is a Sanjeev Kapoor exclusive recipe.

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Red chilli powder 1/2 teaspoon

Cornflour/ corn starch 2 teaspoons

Salt to taste

Oil 4 teaspoons

FOR CHOLE

Onion chopped 1 large

Tomato chopped 1 medium

Onion chopped 1 medium

Green chillies 3-4

Coriander powder 1 tablespoon

Red chilli powder 1 teaspoon

Tomato chopped 1 medium

Turmeric powder 1/2 teaspoon

Garam masala powder 1 teaspoon

Oil 1 tablespoon

Salt to taste

TO SERVE

Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

For tikki, mix together spinach, potatoes, chilli powder, cumin powder, cornflour and salt. Divide into eight portions and shape into tikkis. Heat one teaspoon oil in the Grill Pan on medium heat and place four tikkis in it.

Step 2

Fry till the underside turns golden brown. Flip over, drizzle one teaspoon oil all around and fry till both the sides are evenly browned. Drain on absorbent paper.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.